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New Zealand gets its cuisine
from two many sources: British cuisine, introduced by settlers from
the United Kingdom, and
the traditional cuisine of the indigenous Maori people. Additionally, in recent years, as travel
overseas has become more widely available, New Zealand
has also gradually began to introduce influences from
French cuisine,
Italian cuisine,
as well as Asian recipes.
Some popular dishes in New Zealand include:
- Colonial goose - A roast leg of lamb, deboned, stuffed with honey and dried apricots, and marinated
in red wine. This recipe was developed by the early colonial pioneers of
New Zealand, who wanted to
emulate the taste of goose, but had to make do with sheep.
- Fish and chips - Like British fish and chips, this dish consists of deep-fried fish in batter
or breadcrumbs, served with fried potatoes.
- Meat pies
- Roast lamb
- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half,
and a layer of cream or strawberry jam spread between the halves.
- ANZAC biscuits - New Zealanders claim to have invented this dish, but the dish is also
claimed by Australia.
ANZAC biscuts are made from rolled oats, coconut and syrup. According to legend, they were first
prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe
being specifically designed so as to produce a biscuit that would preserve well.
- Pavlova - A meringue with a crispy exterior, but light and fluffy on the inside.
As with ANZAC biscuits, both
Australia and
New Zealand
claim to have invented the dish.
- Hokey pokey ice cream - Vanilla ice cream containing small lumps of toffee.
On this page, you'll find a great selection of New Zealand Cook Books.
New Zealand Meat Producers Board
Spiral-bound
 | Lowest New Price: $11.00
Lowest Used Price: $5.00
(As of 23:52 Pacific 15 May 2008 More Info)
Click Here | Product Description:
Lamb is Extremely versatile. Its delicate flavor speaks for itself by offering a unique taste for diners. Either simply prepared or with the use of marinades, seasoning and sauces, the flavor of lamb gives the dish an "upscale nouvelle", "hearty down home" or "ethnic" flair. |
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By Olive Odell
Random House New Zealand Ltd
Paperback (150 pages)
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By Annabel Langbein
Foodworks Publishing
Paperback (146 pages)
| Lowest Used Price: $24.27
(As of 23:52 Pacific 15 May 2008 More Info)
Click Here | Product Description:
Seasonal recipes. The book is divided into four parts: Spring, Summer, Autumn, Winter. |
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Pope Print
Spiral-bound
| Lowest Used Price: $20.00
(As of 23:52 Pacific 15 May 2008 More Info)
Click Here |
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